One of the several objects of the invention is r the provision of a confection which will be read- .ily acceptable by the purchasing public.

Another object of the invention is the pinployment of a methodfor producing a confection such as, for example, an ice cream confection in a cone or other container, whereby the manufacture of the confection will be economical and of such characteristics as will prevent the same from becoming soggy due to penetration of moisture through the walls of the container. In this 5 connection, in the ordinary dispensing of ice cream in cones, unless the confection is consumed at once, the cone container becomes impregnated with moisture and the body thereof becomes soggy and distasteful to the consumer.

The object of this invention is to prevent such a condition.

A still further object of the invention. is to provide a method of confining a center or filler so be consumed in its entirety without aid of a spoon, saucer, or other utensil.

Other objects will appear hereinafter. The invention consists in the novel combination and arrangement of parts to'be hereinafter described and claimed:

The invention will behest understood by reference to the accompanying drawing showing the preferred form of construction, and in which:

Referring more particularly to the drawing, in which the preferred form of my invention is illus 55 trated, a container is indicated at l0. This container may be of any desired shape or design and formed of edible or non-edible material, as desired. 1

.For the purpose of this description, the cone I0 is illustrated as cup-shaped, and it is desirable that the cone container be formed of edible material. The inner walls ll of this cone are coated with a thin film of material, preferably, though not necessarily, formed of cocoa butter and powdered sugar, or cocoa butter or other fats-and powdered sugar or powdered milk. This coating I2 is placed upon the wall ll either by spraying or brushing the coating-onto the wall II or by filling the cone container with the coating material and then pouring the same therefrom in a manner such that a thin film of coating remains upon the cone container, as indicated at l3 in Fig. '2. This coating, as heretofore indicated iii the statement of objects, retards the penetration of moisture into the cone container and thus pre- 90 vents over a great period of time the cone container from becoming soggy or otherwise distasteful in. appearance.

In this cone container I confine a predetermined amount of ice cream, indicated at ll. 5 While I have indicated that the cone container l3 has ice cream H contained therein, it is obvious that any other suitable edible material or sub- I stance may be substituted for the ice cream, but

for the-purpose of an understanding of'this inso vention I prefer to refer to the contents of the cone container as ice cream.

This ice cream, for reasons which will appear hereinafter, is placed in the first instance in the cone container II in a semi-liquid condition. In 35 this semi-liquid ice cream I confine a center or filler I! which may be of any desired edible ma-I terial, such'as syrup, crushed pineapple, strawberry Jelly, or the like, as is used in the wellv known ice cream sundaes or sodas. 40

This center or filler I! is preferably produced in the following manner. I confine in a pan- It or other suitable, container a quantity of corn starch I! or the like. In this corn starch body I form 'a plurality of molds I 0. Into these molds I8 I pour the jelly which constitutes the filler or center [If This pan or container M with the corn starch and fillers I! is placed in a, refrigerator so that the filler is permitted to become substantially hardened. After this has taken place, I remove each center or filler through the medium of a small pin or pick I9 pierced through a suitable cover disc 20 and having a finger loop 2| to facilitate handling of the filler or center after the same has been attached to the pick N. r

With the filler or center attached to the pick l9, the pick and cover are placed over the container cone in the manner shown in Fig, 5 and the filler forced into the semi-liquid ice cream or contents of the cone container.

This substantially submerges the filler or center in the ice cream in the manner shown in Fig. 6, after which, if desired, thevpick' may be removed, or if desired both the pick and the cover may be removed. I

In Fig. 7 I have shown the center or filler completely submerged in the semi-liquid ice cream or contents of the cone container, and this is accomplished either by forcing the center-or filler into the ice cream so that the same will flow in a position to completely submerge the filler 'or center in the ice cream, as shown. This feature of the invention is optional with the user or subsequently sold as purchasedfi In other words,

it is not necessary for the seller to make up each confection individually as and when called for by a purchaser.

While I have illustratedand described the preferred form of construction for carrying my invention into effect, this is capable of variation and modification without departing from the spirit of the invention. I, therefore, do not wish to be limited to the precise details of construction set forth, but desire to avail myself of such variations and modifications as come within the scope of the appended claims. I

Having thus described my invention, what I claim as new and desire to protect by Letters Patent is:

1. A confection including a cup of edible panifled material having its interior coated with an edible lining consisting of a vegetable fat and finely divided sugar, said cup being filled with ice cream.

2. A container made of an edible substance and having its inner surface coated with a composition consisting of cocoa butter and powdered sugar in proportions to form a paste of a consistency which will adhere to the surface portions of said container.

3. An ice cream container including a shell of ice cream cone dough, and a protective lining on the inner surface of said shell, said lining consisting of cocoa butter and powdered milk in proportions to provide a paste which will adhere to said surface.